If you're like me, Thanksgiving isn’t complete without a slice of warm, slightly sweet, crumbly cornbread sitting proudly on the holiday table. But if you're vegan—or cooking for someone who is—traditional cornbread recipes with eggs and dairy might not make the cut. That’s where this one-bowl vegan Jiffy cornbread comes in. It's ridiculously easy, comes together in under an hour, and tastes just like the comforting classic we all know and love. Plus, it’s a perfect addition for anyone looking to include more yeast free bread recipes in their holiday spread. Whether you're new to plant-based baking or a seasoned pro, this vegan cornbread recipe is a must-try.
One-Bowl Vegan Jiffy Cornbread for Thanksgiving
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American
Servings 9 generous squares
Large Mixing Bowl As promised, this is a one-bowl recipe. All your mixing happens here.
Whisk or Fork For combining dry and wet ingredients smoothly.
8x8-inch baking dish Ceramic or metal works. If you don’t have this size, a loaf pan or muffin tin can be used (just adjust baking time).
Spatula To transfer the batter into the baking dish.
Oven Preheated to 375°F for the perfect bake.
- 1 cup cornmeal yellow is traditional, but white works too
- 1 cup all-purpose flour or use gluten-free all-purpose for vegan gf cornbread
- 1/4 cup organic cane sugar adjust based on your sweetness preference
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsweetened almond milk or any other non-dairy milk for dairy free cornbread
- 1/4 cup unsweetened applesauce acts as an egg replacer
- 1/4 cup neutral oil like canola or avocado — or skip this for a vegan oil free cornbread and replace with extra applesauce
- 1 tsp apple cider vinegar adds a nice lift and tang
Preheat and Prep
Start by preheating your oven to 375°F (190°C). Grease your baking dish lightly or line it with parchment paper.
Mix Dry Ingredients
In your large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This helps ensure even distribution so you don’t get clumps of baking powder in any one bite.
Add Wet Ingredients
Add in the almond milk, applesauce, oil (or extra applesauce for oil-free), and apple cider vinegar. Mix until just combined. Don't overmix; a few lumps are okay and will give the cornbread a nice texture.
Pour and Smooth
Pour the batter into your prepared baking dish. Use your spatula to smooth the top evenly.
Bake
Place the dish in the center of your preheated oven and bake for about 30 minutes. A toothpick inserted in the center should come out clean.
Cool and Serve
Let the cornbread cool in the pan for at least 10 minutes before slicing. It firms up as it cools, making it easier to cut into neat squares.
Pairings
This vegan cornbread is versatile and makes a delicious partner to many dishes:
- Chili: Whether you’re going for classic three-bean or lentil-based, cornbread on the side (or crumbled on top) is a game changer.
- Thanksgiving mains: It complements plant-based stuffing, roasted veggies, or Tofurky.
- Soup and stews: Great with black bean soup, vegan gumbo, or creamy butternut squash.
- Sweet topping: Serve warm with maple syrup, a pat of vegan butter, or a smear of apple butter for a sweet brunch option.
For a savory twist, stir in some sautéed onions and chopped steamed broccoli for a broccoli cornbread recipe Jiffy style variation.
If you’re feeling bold, swap a portion of the applesauce for mashed sweet potato for a spin on sweet potato cornbread Jiffy.
FAQs
1. Can I make this with a store-bought Jiffy mix?
Yes, but note that traditional Jiffy mixes contain lard. However, you can opt for the vegetarian version (which is also dairy-free), and replace the eggs and milk with plant-based alternatives. Or try making your own diy Jiffy cornbread mix recipe for a fully vegan version.
2. What type of flour is best?
All-purpose flour gives you the classic texture, but you can sub in gluten-free all-purpose to make vegan gf cornbread. If you want a grain-free variation, you could experiment with cassava flour bread textures, though it may need tweaking.
3. What can I use instead of applesauce?
Mashed banana or pumpkin puree will work, though they add a bit of flavor. Sweet potato mash is another great substitute and leans toward a sweet potato cornbread Jiffy vibe.
4. Can I add mix-ins to this recipe?
Absolutely. For a mexican cornbread Jiffy twist, add chopped jalapeños, corn kernels, and dairy-free shredded cheddar. You could also toss in green onions or even vegan chorizo crumbles for extra flair.
5. Is this considered a healthy cornbread recipe?
Compared to traditional versions, yes. This vegan cornbread uses no dairy, no eggs, and can be made oil free. You also control the sugar and can opt for whole grain flours if you prefer.
